Thai Green Curry
Fragrant and creamy with just the right kick of heat, this Thai Green Curry brings together tender chicken and vegetables in a vibrant coconut milk broth. Homemade green curry paste pounded from fresh green chilies, lemongrass, and aromatics makes all the difference.
For 4 servings
- prep · ~10 min
Make the green curry paste.
1.Pound cumin seeds and white peppercorns in a mortar until fine (1 min).2.Add green chilies, salt, and galangal; pound to a rough paste (2 min).3.Add lemongrass, shallots, garlic, and coriander root; pound until smooth (5 min).4.Work in shrimp paste and pound everything into a fine, wet paste (2 min).TIPPounding the paste by hand releases essential oils better than a food processor. - prep
Prepare the ingredients.
1.Slice chicken breast across the grain into thin strips. Set aside.2.Quarter the Thai eggplant and soak in water to prevent browning.3.Slice bell pepper into thin strips. Drain bamboo shoots.4.Tear kaffir lime leaves, removing the tough central stem. - saute · ~3 min
Fry the curry paste in coconut cream.
Spoon the thick coconut cream from the top of the unshaken can into a wok or deep pan. Add oil and warm over medium heat. Fry the paste, stirring constantly, until it darkens slightly and oil separates — about 3 minutes.
TIPKeep stirring — the paste burns easily once it releases its oils. - simmer · ~5 min
Build the curry base.
1.Pour in the remaining coconut milk and stir to combine.2.Add kaffir lime leaves and bring to a gentle simmer.3.Add chicken strips and stir to coat in the sauce.4.Cook gently until chicken is no longer pink on the outside (5 min). - simmer · ~10 min
Add vegetables and season.
1.Add eggplant, bamboo shoots, and bell pepper to the curry.2.Season with fish sauce and coconut sugar. Stir well.3.Simmer until vegetables are tender and chicken is cooked through (8-10 min).4.Add a splash of water if the curry gets too thick.TIPTaste and adjust — balance salty, sweet, and spicy to your liking. - garnish
Finish with Thai basil and serve.
Remove from heat, stir in most of the Thai basil leaves (reserve a few for garnish). Ladle into bowls over steamed jasmine rice and top with remaining basil.
TIPThai basil wilts beautifully from residual heat — don't cook it further.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use the thick cream from the top of the coconut milk can to fry the paste — it prevents burning and builds flavor.
- 2Pound the curry paste in a mortar and pestle for maximum aroma; a food processor can’t replicate the texture.
- 3Add chicken only after the paste is fragrant and oil separates — this ensures the meat stays tender.
- 4Thai eggplant browns quickly; soak in water after cutting to keep them pale and fresh-looking.
- 5Taste the curry before serving and adjust with extra fish sauce for salt or coconut sugar for sweetness.
- 6For a thicker sauce, simmer uncovered for the last 5 minutes; for soupier curry, add the reserved water.
Adapt it for your goals.
Vegetarian
Replace chicken with firm tofu or tempeh and swap fish sauce for soy sauce or tamari. Same creamy, spicy broth with plant-based protein.
low carbLow-carb
Skip the coconut sugar and serve over cauliflower rice instead of jasmine rice. The curry itself is naturally low in carbs.
extra spicyExtra-spicy
Add 2 more Thai green chilies to the paste and include the seeds for a fiercer heat that lingers on the palate.
Why this is on our healthy list.
Rich in Healthy Fats
Full-fat coconut milk provides medium-chain triglycerides (MCTs) that may support energy metabolism and satiety.
Anti-Inflammatory Spices
Galangal, lemongrass, and green chilies contain compounds with anti-inflammatory properties, helping reduce oxidative stress.
Good Source of Fiber
Eggplant and bamboo shoots contribute dietary fiber, aiding digestion and promoting gut health.
Lean Protein
Chicken breast offers high-quality, low-fat protein essential for muscle repair and maintenance.
Frequently asked questions
Yes, but quality varies — look for a brand that lists green chilies and galangal as the first ingredients. Use about 3 tablespoons.
